Monday, February 25, 2008

Oven Roasted Red Potatoes and Asparagus

This recipe is a tweaked version from

- 6 red potatoes, cut into 2 inch chunks
- 1 bunch fresh asparagus, trimmed
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- ½ -1 tsp rosemary
- ½ - 1 tsp thyme
- 1 1/2 tsp salt
- pepper (which I forgot, but it was still so good)


1. Preheat oven to 425 degrees.

2. In a 9x13 baking dish toss potatoes with 1 tbsp olive oil, garlic, rosemary, thyme, 1 tsp salt. Cover with aluminum foil. Bake 30 minutes in oven.

3. Put the asparagus on top of the potatoes. Drizzle remaining olive oil and sprinkle remaining salt over asparagus. Replace foil and bake 7 more minutes.

4. Take off the foil and bake 5 more minutes. Pepper to taste (if you want). We ate it with grilled chicken. It was delicious. I'm sure it would be great with another vegetable if you don't like asparagus.

1 comment:

missy. said...

i love to cook asparagus like this, although i rub raw garlic cloves on the stalks instead of using garlic powder. i like to throw a bunch of halved cherry tomatoes (doused in olive oil) and several whole garlic cloves onto the roasting tray as well. the tomatoes get super-sweet and delicious with the roasting, and the garlic takes on a nice mild taste. (after the garlic is roasted, i like to mash it up with a little butter and spread it on bread.)